There’s been a cheese bake-off in my house.
This weekend – in the midst of going silently mad and crazily housebound with a horrendous bout of the flu -I entertained myself by borrowing some marvellous vegan nut cheese recipes and trying my hand at something new. Something satisfying, yummy, indulgent and not endorsed by Michelle Bridges; vegan nut cheeses.
I keep seeing these rather marvellous firm looking cheese offerings on various vegan blogs and thinking, ‘why am I paying a fortune buying these….could I achieve this glorious looking little treat with my own bare hands?’
So – courtesy of two fabulous vegan cooks, I re-created their uber-delish recipes and was VERY excited by the results. These will not be one-offs. These bad boys will make it into my regular bake list.
First up – vegan feta.
I was suspicious.
Having bought a bloody dreadful and tasteless tofu vegan feta in a moment of madness online, I was uncertain as to whether to even bother to be honest. The first one left me so scarred by how revolting it was.
However, I miss feta and thought, what have I got to lose, except a few pantry items. Give it a go.
Here is the recipe I tried by the comforting vegan It promises an easy and tasty vegan feta and it doesn’t lie. It really was as easy as the recipe promises it will be.
The ingredients are ridiculously simple (already winning):
1 1/4 cup vegan yogurt (I used coconut)
4 Tablespoons coconut flour
2 teaspoons vinegar (white or apple) or lemon juice (I entirely ignored this and used half lemon juice and half pickle juice from a gherkin jar)
2 Tablespoons nutritional yeast
1 teaspoons herbs of your choosing (I used Oregano – about double what the recipe suggested)
1 teaspoon salt, or to taste
To follow the recipe steps visit their page here: http://thecomfortingvegan.blogspot.com.au/2013/09/vegan-feta-cheese.html
However – here it is in photo stages. ANYONE, and I mean anyone, could make this. It was ravishingly simple.
You basically blend it up, pop it into any old flat container, freeze it, chop it and then eat it!
The recipe clearly makes a better and more delectable description that I have – but it amounts to the same thing.
its really lovely.
The only thing that you have to get over is that its cold. Feta – straight from the fridge – is of course cold too. However, this is straight from the freezer.
So – when you want to eat it – I advise you get it out of the freezer and give it 5-10 minutes before you intend to eat it. Otherwise its rather like having cheesy ice cubes on your plate. Remember to let it thaw for a little bit, however, and I think you will love it. I was really happily surprised and am now more than a little bit chuffed that I have these little treasures sitting in my freezer for whenever I want them….
Next up – Almond Nut cheeses courtesy of Maple Spice.
I have to confess, again, that I was not supremely confident upon starting out on this recipe. I’ve tried to make a set cheese before and, whilst yummy, it was certainly nothing I’d want to share with anyone, shout about or serve up to friends. I can imagine the faces that would have been pulled.
That being said, I had high hopes as this recipe seemed – again – rather simple, easy to follow and – in the pictures anyway – tasty. I – rather ambitiously – decided to make two of the cheeses. I made the Rosemary Chilli one AND the Sundried Tomato basil one.
Both turned out to be delicious. Really delish. The Chilli one nearly knocked my socks off and gave me a shocking garlic breath which I am not sure my husband appreciated. However – it was rather marvellous on toast with grilled tomatoes. The tomato one was equally lovely but I might like to ‘turn up the flavour’ and add more basil and more tomato than the recipe suggests as I found the tomato flavour lovely but not quick with as much tomato-y kick as I’d hoped for.
Anyway – follow the recipes here: http://www.maplespice.com/2014/09/a-trio-of-almond-cheese-chive-sun-dried.html
Tips for them both I worked out as I went along: